title: Antimicrobial profile of lactic acid bacteria isolated from vegetables and indigenous fermented foods of India against clinical pathogens using microdilution method.
authors.affiliation: Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand-388 001, Gujarat, India; Department of Biotechnology, Lund University, Box 124, SE-221 00 Lund, Sweden.
authors.forename: Ami
authors.initials: A
authors.lastname: Patel
authors.forename: Nihir
authors.initials: N
authors.lastname: Shah
authors.forename: Padma
authors.initials: P
authors.lastname: Ambalam
authors.forename: J B
authors.initials: JB
authors.lastname: Prajapati
authors.forename: Olle
authors.initials: O
authors.lastname: Holst
authors.forename: Asa
authors.initials: A
authors.lastname: Ljungh
mesh_terms: D023181:Antimicrobial Cationic Peptides / Q000378:metabolism*; D005285:Fermentation; D005516:Food Microbiology; D007194:India; D056546:Lactobacillales / Q000302:isolation & purification / Q000378:metabolism*; D008826:Microbial Sensitivity Tests; D014675:Vegetables / Q000382:microbiology
chemical_list: D023181:Antimicrobial Cationic Peptides